FLOURLESS CHOCOLATE HAZELNUT CAKE: National Hazelnut Cake Day!

Today is Hazelnut Cake Day! Hazelnuts are a staple in European baked goods, and this Flourless Chocolate Hazelnut Cake is divine. And FYI, Hazelnuts are also known as filberts.

I'm always looking for a good flourless chocolate cake recipe, and this one for Flourless Chocolate-Hazelnut Cake, adapted slightly from Epicurious, is fabulous. Both Hazelnuts and Chocolate are heart-healthy, too. One caveat, hazelnuts are high in calories, but you're making a chocolate cake, so...what the hey! Don't have time to make this today? Bookmark this Gluten-free Recipe!

Flourless Chocolate Hazelnut Cake

Ingredients 
12 ounces 60% cacao bittersweet chocolate, chopped
3/4 cup unsalted butter, cut into chunks
6 large eggs
1 cup (packed) golden brown sugar
1/2 cup Frangelico or other hazelnut liqueur, divided
1 cup (about 5 ounces) finely ground hazelnuts (ground in food processor)
1/2 tsp coarse kosher salt
1 cup chilled heavy whipping cream
Chopped toasted hazelnuts

Directions:
Put rack in center of oven and preheat to 350°F.
Butter 9-inch springform pan. Line bottom of pan with parchment paper round. Wrap outside of pan tightly with 3 layers of heavy-duty foil.
Combine chocolate and butter in medium metal bowl; set bowl over saucepan of simmering water. Whisk until mixture is melted and smooth. Remove bowl from over water.
Whisk eggs, golden brown sugar, and 1/4 cup Frangelico in large bowl to blend. Add chocolate mixture and whisk until smooth. Stir in ground hazelnuts and 1 teaspoon coarse kosher salt. Transfer batter to prepared pan.
Place springform pan in large roasting pan. Pour enough hot water into roasting pan to come halfway up sides of springform pan. Place in oven and tent springform pan loosely with foil.
Bake until cake is set in center and top is dry to touch, about 1 1/2 hours (top of cake will remain shiny).
Remove cake from roasting pan; remove foil from top and outside of pan.
Cool cake in pan on rack.
Chill cake until cold, about 3 hours. DO AHEAD: Can be made 3 days ahead. Cover and keep chilled.

Whipping Cream:
Using electric mixer, beat whipping cream and remaining 1/4 cup Frangelico in medium bowl until soft peaks form. Run knife around pan sides to loosen cake. Release pan sides.
Cut cake into wedges. Transfer to plates. Top with whipped cream; sprinkle with chopped toasted hazelnuts.

FLOURLESS CHOCOLATE TORTE WITH PUMPKIN SPICE CARAMEL SAUCE: Thanksgiving

Still looking for the perfect dessert for Thanksgiving. This recipe from Ghirardelli is perfect. It's delicious and easy. 

Flourless Chocolate Torte with Pumpkin Spice Caramel Sauce

Ingredients

1 cup Ghirardelli 60% Cacao Bittersweet Chocolate Chips 

3/4 cup Sugar, granulated 

1/4 teaspoon Espresso powder 

1/4 teaspoon Salt 

1/2 cup Butter, unsalted 

1/2 cup Ghirardelli 100% ground cocoa powder, unsweetened 

3 Eggs, large, beaten 

1/2 teaspoon Vanilla extract 

1 Bottle Ghirardelli Caramel Sauce 

1/2 teaspoon Pumpkin pie spice 

DIRECTIONS 

TORTE: 

Pre-heat oven to 375 degrees F. Grease, and line with parchment, a 9-inch spring form pan. Place foil under baking pan then press up the sides to seal the bottom edges. This ensure no leaks. 

In a large heat proof bowl, melt chocolate and butter in microwave in 30 second increments until whisked smooth. Whisk in espresso powder. Whisk in sugar and salt until combined. Add vanilla and eggs, whisk until thoroughly combined. Fold in sifted cocoa powder until mixture is homogeneous. 

Pour batter into prepared pan. 

Bake 25 minutes until crust starts to form. 

Remove from oven, let sit for 10 minutes. 

Loosen the edges gently, then unclip the pan to remove the sides. 

Invert on plate, remove the parchment, and then flip again onto serving platter. Let sit another 10 minutes. 

Can be served warm, room temperature, or prepared the day before. Store covered at room temperature. 

CARAMEL: 

In a microwave safe bowl, heat Ghirardelli caramel. Whisk in spice. Drizzle generously over each torte slice.

CRACKED EARTH CHOCOLATE FLOURLESS CAKE: EARTH DAY

Earth Day 2023! Be sure and take a walk today and appreciate our planet earth. As many of you know, I blog about mystery/crime fiction at Mystery Fanfare. I'm the Editor of the Mystery Readers Journal. We had an issue a few years ago (Volume 36:1) that focused on Environmental Crime Fiction/Mysteries. Today on Mystery Fanfare, I blog about Reservoir Noir: books that deal with intentional flooding of towns and villages because of building dams and reservoirs for water supply, irrigation, power and other reasons--a sad addition to the environmental crime fiction list.

I don’t know of a good crime novel that involves the chocolate trade. That’s a theme ripe for a good mystery. Something to think about today when you make “Cracked Earth Flourless Chocolate Cake” from the recipe below.

The recipe for the cake is adapted from Tyler Florence of the Food Network. It's his Cracked Earth Flourless Chocolate Cake. And, it's Gluten-Free.

Cracked Earth Chocolate Flourless Cake: Earth Day

Ingredients
1 pound organic fair-trade dark chocolate (65-85% cacao), chopped into small pieces
1 stick unsalted butter
9 large eggs, separated
3/4 cup granulated sugar, plus 1 Tablespoon
2 cups heavy cream, cold 

Directions
Preheat oven to 350 degrees F.
Butter 9-inch springform pan.
Put chocolate and butter in top of double boiler over simmering water until melted.
Meanwhile, whisk egg yolks with sugar in mixing bowl until light yellow in color.
Whisk a little of chocolate mixture into egg yolk mixture to temper the eggs - this will keep eggs from scrambling from heat of the chocolate; then whisk in rest of chocolate mixture.
Beat egg whites in mixing bowl until stiff peaks form and fold into chocolate mixture.
Pour into prepared pan (spray bottom with nonstick spray) and bake until cake is set, top starts to crack, and toothpick inserted into cake comes out with moist crumbs clinging to it, 20 to 25 minutes (and then check every five minutes after that--don't overbake).
Let stand 10 minutes, then unmold.

CHOCOLATE CHIFFON CAKE: 2 Recipes for Passover

I love a good Chocolate Chiffon Cake, and since Passover starts tomorrow night and lasts for 8 days, these two recipes are very timely! The first recipe is adapted from Manischewitz. The second recipe appeared in Jewish Boston in 2011. I like to toast slices of this cake for breakfast! Great when buttered. You can also top the cake with whipped cream and strawberries!

Chocolate Chiffon Cake #1

Ingredients
3/4 cup sugar
1/2 cup Manischewitz® Cake Meal
2 Tbsp Manischewitz® Potato Starch
1/4 cup cocoa
1/2 tsp salt
1 1/2 tsp baking powder
6 large eggs, separated
1/4 cup vegetable oil
1/2 cup water
1 tsp Madagascar vanilla
9 inch two piece tube pan

Directions
Preheat oven to 350 degrees F.
In bowl add sugar, Manischewitz Cake Meal, Manischewitz Potato Starch, cocoa, salt, and baking powder. With electric mixer or hand mixer, mix until well blended. Make a well in chocolate chiffon mixture and add oil, egg yolks, water, and vanilla. Mix for 2 minutes on medium speed.
In separate bowl, beat egg whites until soft peaks are formed. Fold egg whites into batter gently.
Pour batter into ungreased 9 inch tube pan and bake at 350 degrees F for 1 hour and 10 minutes.
Remove cake from oven and invert pan on a heat resistant bottle until cool.
Remove from pan after cake has cooled.

Chocolate Chiffon Cake #2

This recipe is from David Levy and appeared in 2011 in JewishBoston. It will remind you slightly, but only slightly of charoset. So it's perfect for Passover.

Ingredients
8 eggs separated (bring eggs to room temperature first)
3/4 cup potato starch
1/4 cup matzo cake meal
   sift potato starch and cake meal together
1/2 tsp salt
1-1/2 cups sugar
4 rounded tsp cocoa
1/4 cup vegetable oil
1/4 cup sweet red wine
10 walnuts coarsely chopped

Directions
Preheat oven to 350 degrees. Beat egg whites until stiff; gradually add half of sugar. Beat yolks with remaining sugar and salt; when yolks are thick and light in color add oil, a little at a time. Then add wine and cocoa, beating at low level. Gently fold cake meal/starch mixture into whites, then fold in yolk mixture, mixing nuts in at same time.
Bake in ungreased tube pan for 50 minutes. Turn over and hang from two-liter bottle until cooled.

QUEEN OF SHEBA CAKE aka REINE DE SABA for Passover or Any Time

A few years ago a friend made a Queen of Sheba cake for Passover. This cake is also known as a Reine de Saba, and surely Julia Child is the Queen of the Queen of Sheba Cake! I've watched the episode where she makes a Reine de Saba several times. It's a perfect Passover cake -- with a few tweaks.

Julia Child writes in "The Way to Cook" that this was the first French cake she ever ate, prepared by co-author Simone Beck, "and I have never forgotten it." 

I hope you're enjoying the new HBO Max series Julia as much as I am. Perhaps making this Queen of Sheba Cake will enhance your viewing pleasure.

The following recipe will make one large Reine de Saba in an 8-inch cake pan, or make six petite versions in a large (3 1/2-inch diameter) muffin tin.

Queen of Sheba Cake

Ingredients:
4 ounces semi-sweet chocolate (bittersweet may be used)
2 Tbsp rum or coffee
1/4 lb butter at room temperature
2/3 cup plus 2 Tbsp sugar
3 eggs, separated
2/3 cup finely ground almonds
1/4 tsp cream of tartar (the jury is out on whether or not cream of tartar is kosher for Passover--so if in doubt substitute squeeze of lemon juice instead)
1/4 tsp almond extract
1/2 cup cake flour, measured then sifted (for Passover use matzo cake meal--1/3 cup -- or Almond flour)
one good pinch of salt

Directions:
Preheat oven to 350F and place rack in middle.
Melt chocolate and rum or coffee in pot set over simmering water, stirring to combine. Cover, turn off heat, and leave alone. Cream butter and 2/3 cup sugar together until pale yellow and fluffy. Beat in egg yolks until pale and fluffy. Add almond extract.
In separate bowl, beat egg whites on low-to-medium until foamy, then increase speed, adding 1 tablespoon of sugar and 1/4 teaspoon cream of tartar (or squeeze of lemon) until soft peaks form.
Return to melted chocolate and give it a small stir.
Beat in some of butter/yolk mixture a little at a time, stirring constantly so yolks do not curdle. Repeat until all is combined.
Combine almond meal, cake flour, and salt. Add this dry mixture to chocolate mixture, incorporating bits at a time. Then gently fold in egg whites, starting with about 1/2 a cup and working the rest in.
Immediately put 1/2 cup of your batter into each of the six muffin tins. Give a good, hard bang or two on your kitchen counter to level and remove any bubbles in batter.
Bake for 12 minutes, then watch closely until finished. A pale, chocolaty crust should form, but cakes should jiggle a little. Toothpick inserted about an inch from the edges should come out dry, but one poked into the center should not. Remove from oven and let cool for about an hour. When ready to remove from pan, run a sharp knife around the edges of the cakes, invert onto platter.
Top with chocolate glaze or dust with powdered sugar.

Icing recipe from Julia Child's original recipe in Mastering the Art of French Cooking.

Icing
2 ounces semisweet baking chocolate
2 Tbsp rum or coffee
5 to 6 Tbsp unsalted butter

Directions
Place chocolate and rum or coffee in small pan, cover, and set in larger pan of almost simmering water. Remove pans from heat and let chocolate melt for 5 minutes or so, until perfectly smooth. Lift chocolate pan out of hot water, and beat in butter a tablespoon at a time. Then beat over the ice and water until chocolate mixture has cooled to spreading consistency.
At once spread it over cake with spatula or knife, and press design of almonds onto icing.

CRACKED EARTH CHOCOLATE FLOURLESS CAKE for EARTH DAY

Earth Day 2020! Be sure and go out for a walk today and appreciate our planet earth. As many of you know, I blog about mystery/crime fiction at Mystery Fanfare, as well as Chocolate. I'm also the Editor of the Mystery Readers Journal. The most recent issue (Volume 36:1) focuses on Environmental Crime Fiction/Mysteries. Today on Mystery Fanfare, I blogged about Reservoir Noir: books that deal with intentional flooding of towns and villages because of building dams and reservoirs for water supply, irrigation, power and other reasons--a sad addition to the environmental crime fiction list.
I don’t know of a good crime novel that involves the chocolate trade. That’s a theme ripe for a good mystery. Something to think about today when you make “Cracked Earth Flourless Chocolate Cake” from the recipe below.

The recipe for the cake is adapted from Tyler Florence of the Food Network. It's his Cracked Earth Flourless Chocolate Cake. And, it's Gluten-Free.

Cracked Earth Chocolate Flourless Cake: Earth Day

Ingredients
1 pound organic fair-trade dark chocolate (65-85% cacao), chopped into small pieces
1 stick unsalted butter
9 large eggs, separated
3/4 cup granulated sugar, plus 1 Tablespoon
2 cups heavy cream, cold 

Directions
Preheat oven to 350 degrees F.
Butter 9-inch springform pan.
Put chocolate and butter in top of double boiler over simmering water until melted.
Meanwhile, whisk egg yolks with sugar in mixing bowl until light yellow in color.
Whisk a little of chocolate mixture into egg yolk mixture to temper the eggs - this will keep eggs from scrambling from heat of the chocolate; then whisk in rest of chocolate mixture.
Beat egg whites in mixing bowl until stiff peaks form and fold into chocolate mixture.
Pour into prepared pan (spray bottom with nonstick spray) and bake until cake is set, top starts to crack, and toothpick inserted into cake comes out with moist crumbs clinging to it, 20 to 25 minutes (and then check every five minutes after that--don't overbake).
Let stand 10 minutes, then unmold.

PASSOVER CHOCOLATE WALNUT CAKE

Passover starts tomorrow night, and you're probably Sheltered-in-Place, possibly 'attending' a seder with family and friends via Zoom. Here's a great recipe for a Passover Chocolate Walnut  Cake that you can enjoy while you 'participate.' This cake is delicious. I love the texture. I've mentioned before that many food product companies and food associations have great recipes on their websites. This recipe is adapted from Kraft recipes.

CHOCOLATE WALNUT CAKE

Ingredients
1 Tbsp matzo meal or matzo cake meal, for dusting
8 ounces semi-sweet dark chocolate, divided into 7 and 1 oz* (see optional directions below)
6 eggs, separated
3/4 cup sugar, divided
3/4 cup butter (or margarine), softened
1 tsp grated orange zest
1 cup fresh walnut pieces, finely ground (whirl in blender)

Optional: 1/4 cup apricot jam  (or orange marmalade)

Directions

PREHEAT oven to 350°F. Grease and dust side of 9-inch springform pan with matzo meal.
Melt 7 ounces of  chocolate in double boiler or a metal bowl over a pan of simmering water; set aside.
Beat egg yolks and 1/2 cup sugar in large bowl with electric mixer on high speed until thick and lemon colored.
Add butter (or margarine); beat until light and fluffy.
Add melted chocolate, orange zest, and walnuts; mix well.

BEAT egg whites in small bowl with electric mixer on high speed until foamy. Gradually add remaining 1/4 cup sugar, beating until stiff peaks form. Gently stir into chocolate mixture. Pour into prepared pan.

BAKE 35 to 40 minutes or until toothpick inserted in center comes out clean.
Cool in pan on wire rack 10 min. Run small knife or spatula around rim of pan to loosen cake; remove rim of pan.
Gently loosen cake from bottom of pan with spatula; place cake on wire rack.
Cool completely.

Optional topping: (I don't do this because I like it the way it is and this makes it too sweet for me, but you might want to try it. If you want to top it with something less sweet, I have used thick cut Scottish orange marmalade with peel. This  works well since it is tart and adds texture)

Microwave jam in microwaveable bowl on HIGH 10 sec. Spread over top of cake.
Melt remaining 1 oz. chocolate; drizzle over cake. Let stand until chocolate is firm.

Photo: Kraft (with the topping)

Flourless Chocolate Hazelnut Cake

Today is Hazelnut Cake Day! Hazelnuts are a staple in European baked goods. Did you know that hazelnuts are also known as filberts?

I'm always looking for a good flourless chocolate cake recipe, and this one for Flourless Chocolate-Hazelnut Cake adapted slightly from Epicurious is fabulous. Both Hazelnuts and Chocolate are heart-healthy. One caveat, hazelnuts are high in calories, but you're making a chocolate cake, so...what the hey! Don't have time to make this today? Bookmark this Gluten-free Recipe!

Flourless Chocolate Hazelnut Cake

Ingredients 
12 ounces 60% cacao bittersweet chocolate, chopped
3/4 cup (1 1/2 sticks) unsalted butter, cut into chunks
6 large eggs
1 cup (packed) golden brown sugar
1/2 cup Frangelico or other hazelnut liqueur, divided
1 cup (about 5 ounces) finely ground hazelnuts (ground in food processor)
1/2 tsp coarse kosher salt
1 cup chilled heavy whipping cream
Chopped toasted hazelnuts

Directions:
Put rack in center of oven and preheat to 350°F.
Butter 9-inch springform pan. Line bottom of pan with parchment paper round. Wrap outside of pan tightly with 3 layers of heavy-duty foil.
Combine chocolate and butter in medium metal bowl; set bowl over saucepan of simmering water. Whisk until mixture is melted and smooth. Remove bowl from over water.
Whisk eggs, golden brown sugar, and 1/4 cup Frangelico in large bowl to blend. Add chocolate mixture and whisk until smooth. Stir in ground hazelnuts and 1 teaspoon coarse kosher salt. Transfer batter to prepared pan.
Place springform pan in large roasting pan. Pour enough hot water into roasting pan to come halfway up sides of springform pan. Place in oven and tent springform pan loosely with foil.
Bake until cake is set in center and top is dry to touch, about 1 1/2 hours (top of cake will remain shiny).
Remove cake from roasting pan; remove foil from top and outside of pan.
Cool cake in pan on rack.
Chill cake until cold, about 3 hours. DO AHEAD: Can be made 3 days ahead. Cover and keep chilled.

Whipping Cream:
Using electric mixer, beat whipping cream and remaining 1/4 cup Frangelico in medium bowl until soft peaks form. Run knife around pan sides to loosen cake. Release pan sides.
Cut cake into wedges. Transfer to plates. Top with whipped cream; sprinkle with chopped toasted hazelnuts.

Photo: Epicurious

Toasted Marshmallow Flourless Chocolate Cake: Toasted Marshmallow Day

Today is National Toasted Marshmallow Day, and, of course, you can make S'mores--and all the variations thereof. Here's a link to a S'mores Round-up on National S'mores Day that I posted last year. I've added lots of other Smores recipes since then.. but it's a start.

But how about something other than Smores? Something easy and great for the Gluten-Free Folks? The following Flourless Chocolate Cake with Toasted Marshmallow Topping is fabulous!

You can use your favorite flourless chocolate cake recipe or try this easy Flourless Chocolate Cake recipe. For the Marshmallows, I recommend using high quality marshmallows or making your own. Here's a link to Michael Recchiuti's Marshmallow recipe. If you only have 'regular' marshmallows, that will work, too.

Toasted Marshmallow Flourless Chocolate Cake

Ingredients 
8 ounces dark chocolate 70-75% cacoa
1 cup sweet butter
1-1/2 cup sugar
6 large eggs (room temperature)
3/4 cup unsweetened DARK cocoa
25 marshmallows 

Directions
Preheat oven to 375°F
Butter 10-inch spring form round baking pan. Line bottom with buttered wax paper.
Break chocolate into pieces.
In double boiler or metal bowl over saucepan of simmering water, melt chocolate with butter, stirring, until smooth.
Remove top of double boiler or bowl from heat and whisk sugar into chocolate mixture.
Add eggs and whisk well.
Sift cocoa over chocolate mixture and whisk until just combined.
Pour batter into pan and bake in middle of oven 35-40 minutes, or until top has formed thin crust and toothpick comes out moist but not wet.
Cool cake in pan on a rack 10 minutes.
Remove springform sides. Leave cake on bottom of pan.
Put cake (still on springform base) on cookie sheet.
Top with marshmallows while still warm (leave an inch around edge free - they spread).
Put cake back in oven at 375 for 5 minutes--until marshmallows are 'toasted'.
Remove from oven.
If they're not toasted enough, use mini-torch (one of my favorite kitchen tools) to toast.
Cool on rack.

Gluten-Free Hazelnut Chocolate Cake: Three Recipes

Some times you feel like a nut! Well today's the day! It's Hazelnut Cake Day, so it's time to get a bit nutty.

Did you know that a hazelnut is also known as a cob nut or filbert nut according to species? O.K. I don't know from cobs, but I do know about filberts. A filbert is a little more elongated.

I've always thought that hazel nuts reminded me of acorns, and I know you can't eat acorns, or at least I've been told that. Let the squirrels have them. But hazelnuts are fabulous, and they add texture and taste to many dishes and cakes.

I'm always looking for a Gluten-free cakes, and the following THREE cakes fit the bill. Ground nuts or nut flour give these cakes texture and a lot of taste. So, since today is National Hazelnut  Cake Day, I'm adding chocolate to celebrate the day with not one but THREE easy recipes. Both cakes are dense and decadent.

The first Flourless Hazelnut Chocolate Cake recipe is adapted from Jill Wilcox (appeared in the Toronto Sun), who adapted the original recipe from Gourmet Magazine. Flourless Chocolate Cakes are terrific! I've posted recipes HERE and HERE and HERE and HERE. So in this recipe, you'll love the additional unique hazelnut flavor.

Want to make these cakes even more delicious? Splash some Fra Angelico in the sweetened whipped cream topping before serving!

I. Flourless (Gluten-free) Hazelnut Chocolate Cake

Ingredients
4 ounces bittersweet chocolate, chopped
1/2 cup sweet butter
3/4 cup sugar
3 large eggs
1/2 cup unsweetened DARK cocoa powder
1/3 cup finely roasted hazelnuts, finely chopped
sweetened whipped cream
Fra Angelico

Directions
Preheat oven to 375F. Grease 8-inch round cake pan. Line bottom with round of parchment paper.
Place chocolate in double boiler (or a saucepan over a saucepan with simmering water) along with butter. Stir until butter and chocolate are smooth and melted.
Remove from heat.
Whisk in eggs one at a time until smooth.
Sift cocoa powder over chocolate mixture and whisk until combined.
Fold in hazelnuts.
Spoon into pan and bake for 25 minutes or until top has formed crust.
Cool cake on a rack for 10 minutes. Run knife around the edge and invert onto plate.
Optional: Serve with lightly sweetened whipped cream that has been flavored with a spoonful of Fra Angelico

If one recipe is good, two are even better. Here's another recipe for Flourless Hazelnut Chocolate Cake-- this time the Fra Angelico is in the batter! Adapted from Bon Appetit!

II. Flourless (Gluten-Free) Chocolate Hazelnut Cake

Ingredients:
6 large eggs
1 cup packed light brown sugar
1/2 cup hazelnut liqueur --Fra Angelico, divided
12 ounces bittersweet chocolate, at least 60 per cent cacao--75% is even better!
3/4 cup sweet butter, cut into chunks
1 cup finely ground hazelnuts (aka filberts)
1 tsp kosher salt
1 cup chilled whipping cream

Directions
Preheat oven to 350F. Butter 9-inch springform pan, line bottom with parchment paper and wrap outside with three layers of heavy foil.
Whisk eggs, brown sugar, and 1/4 cup liqueur in large bowl to blend.
Combine chocolate and butter in metal bowl over simmering water. Whisk until smooth, about 3 minutes.
Add to egg mixture and whisk. Add ground nuts and salt.
Transfer batter to pan. Place in large roasting pan (water bath) and pour in enough hot water to reach halfway up side of spring form pan. Tent loosely with foil. Bake until center is set and top is dry to touch, about 1-1/2 hours.
Remove from pan; remove foil. Cool cake in pan on rack. Chill at least 3 hours or overnight, covered.
Using electric mixer, beat cream and remaining 1/4 cup liqueur until soft peaks form, 6 to 8 minutes.
Run knife around pan to loosen, release and cut into wedges. Serve with whipped cream.

III. Flourless (Gluten-Free) Chocolate Hazelnut Cake 

Ingredients
1/2 cup plus 1 Tbsp raw hazelnuts
7 Tbsp sweet butter
1/4 cup unsweetened DARK cocoa powder
3 1/2 ounces dark chocolate (70-75% cacoa)
1/2 cup light brown sugar
2/3 cup granulated sugar
2 large eggs
1 tsp Madagascar vanilla extract

Directions
Preheat oven to 350 degrees. Butter 9-inch tart dish or cake pan and line with foil.
Toast hazelnuts in oven or in nonstick saute pan on medium heat for 5 minutes. Cool for 10 minutes. Place nuts in food processor and pulse until nuts have flour-like texture.
In double boiler, melt chocolate and butter. Remove from heat when melted and stir in cocoa powder. In large bowl, mix together sugars, eggs, and vanilla until blended. Fold in hazelnut powder and chocolate mixture.
Pour batter into prepared pan and bake for about 25 minutes, or until cake is barely set, but not wobbly (a toothpick inserted into the cake will come out with wet crumbs). Do not overbake!
Cool to room temperature onrack and then store in the fridge until cake is set.
Bring to room temperature or briefly reheat before serving.